2 Anaheim or poblano chiles, roasted and skins removed, optional*
1 bunch cilantro leaves, chopped
3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1- to 2-inch cubes
Salt and freshly ground black pepper
Olive oil
2 yellow onions
3 garlic cloves, peeled and finely chopped
2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves
Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for 5-7 minutes to lightly blacken the skin. Remove from oven, and let rest until cool enough to handle.
Place tomatillos, skins included, into blender. Remove the now-roasted garlic cloves from their skins and add them to the blender. Add chopped jalapeño, other chiles (if using) and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.
Season pork cubes generously with salt and pepper. In a heavy-bottomed frying pan over medium-high heat, warm olive oil. Working in batches, brown pork chunks well on all sides. Using a slotted spoon or tongs, lift pork out of pan and place in bowl; set aside.
Pour off excess fat, anything beyond a tablespoon, and place onions and garlic in same frying pan and cook, stirring occasionally until limp, about 5 minutes. If your frying pan is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it.
Add oregano and tomatillo chile verde sauce to the pork and onions. Add chicken stock (enough to cover the meat). Add ground cloves and salt and pepper. (Not too much, as the chile verde will continue to cook down and concentrate a bit.)
Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours, uncovered, or until the pork is fork tender.
Taste and adjust the seasonings. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.